Minestrone

Minestrone
Susie Cushner

Serves 12
preparation
20
minutes
cooking
40
minutes

Ingredients

2
tablespoons
olive oil
2
large onion, chopped
2
carrots, chopped
2
celery stalks, chopped
1
cup
water
2
Yukon Gold potatoes, peeled and cut into 1-inch chunks
1
small head
of cabbage, shredded
3
14-ounce cans
low-sodium beef broth
1
teaspoon
dried thyme leaves
1
14-ounce can
diced tomatoes with liquid, chopped
2
15-ounce cans
cannellini beans, rinsed and drained
1/4
pound
green beans, cut into 1-inch pieces (1 cup)
1/2
teaspoon
kosher salt
freshly grated Parmesan
1
cup
chopped broccoli
1
cup
small dried pasta or spaghetti broken into 1-inch pieces

Directions

  1. Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
  2. Add the broth, water, beans, cabbage, pasta, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
  3. Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan.

 

 

Jane Kirby and Kay Chun
January 2002

Nutritional Information

  • Per Serving
  • Calories 230
  • Calcium 155 mg
  • Carbohydrate 38 g
  • Cholesterol 2 mg
  • Fat 5 g
  • Fiber 7 g
  • Iron 4 mg
  • Protein 11 mg
  • Sat Fat 1 g
  • Sodium 1137 mg
What does this mean? See Nutrition 101.